Taste of Home
Herbed Roast Chicken
TOTAL TIME: Prep: 15 min. + marinating Bake: 2-1/4 hours + standing
YIELD: 10 servings.
I have been using this easy recipe for years. Marinating the chicken before roasting gives it a mild citrus tang and an attractive look. —Samuel Onizuk, Elkton, Maryland
Ingredients
-
One 2-gallon resealable plastic bag
-
1/2 cup orange juice
-
1/3 cup olive oil
-
2 tablespoons butter, melted
-
1 tablespoon balsamic vinegar
-
1 tablespoon Worcestershire sauce
-
6 garlic cloves, minced
-
1 tablespoon minced chives
-
1 tablespoon dried parsley flakes
-
1 tablespoon dried basil
-
1 teaspoon salt
-
1 teaspoon pepper
-
1/2 teaspoon dried marjoram
-
1/2 teaspoon dried rosemary, crushed
-
1/4 teaspoon dried tarragon
-
1 roasting chicken (6 to 7 pounds)
Directions
-
1.
In the 2-gallon resealable plastic bag, combine the orange juice, oil, butter, vinegar, Worcestershire sauce, garlic, chives and seasonings. Add chicken; seal bag and turn to coat. Place bag in a pan. Refrigerate 8 hours or overnight, turning occasionally.
-
2.
Preheat oven to 350°. Drain and discard marinade. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover loosely with foil if chicken browns too quickly.
-
3.
Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts
5 ounces cooked chicken: 348 calories, 22g fat (6g saturated fat), 110mg cholesterol, 194mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 34g protein.
© 2024 RDA Enthusiast Brands, LLC